It’s spring, and carrot cake has been my dessert of choice. To make matters easy and convenient, I made a batch of Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They make the perfect seasonal treat!
Lately I’ve been all about the carrot cake (thank you interwebs). If it were up to me, I’d make it and eat it all spring long. Those layers upon layers with cream cheese goodness in between, and spread all over the top…dreamy!
It’s a shame my husband doesn’t share my love for this delightful cake, mostly because he hates carrots. Don’t ask me. I don’t get it either. It’s just something I’ve accepted for many years now.
So, while I’ve wanted to make carrot cake, carrot cake cookies, carrot cake waffles, and even carrot cake smoothies, I settled on Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They’re more convenient to give away than, say, half a cake (although so far I’ve kept them all to myself). They’re also fabulous!
Stuffed inside these moist muffins are, of course, shredded carrot, raisins, pepitas, and candied ginger. With these ingredients, you might be able to tell that I’m fresh off a trip to Trader Joes! I didn’t have walnuts, so I used the pepitas, which are really good in these muffins! And the candied ginger is a tasty addition, too.
Use what you have on hand. No walnuts? Try sunflower seeds. No candied ginger? Add some extra raisins and ground ginger to the mix. And the glaze with it’s fresh ginger and cream cheese? Well it makes it all worthwhile, ya know? I could have eaten it with a spoon!
Carrot Cake Muffins with Ginger-Cream Cheese Glaze make a nice addition to your springtime treats. Make them for Easter (great for brunch), eat them at breakfast with a cup of tea, or send a batch over to your neighbors (if you can part with them).
Love muffins? Try my Quinoa, Coconut & Date Muffins recipe.
You'll love these moist muffins filled with all sorts of goodness, and topped with a wonderful, creamy glaze. They're perfect for the season!
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1 cup milk
- 1 egg, slightly beaten
- 1/4 cup butter, melted
- 1/4 teaspoon pure vanilla extract
- 6 tablespoons shredded carrot
- 1/4 cup pepitas
- 1/4 cup cup raisins
- 2 tablespoons candied ginger, chopped
- 1 teaspoon coconut oil, melted
- 1/2 cup confectioners’ sugar (plus extra as needed)
- 1-2 tablespoons milk
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon pure vanilla extract
- Add the flour, salt, baking soda, cinnamon, and nutmeg to a bowl and whisk to combine.
- In a separate bowl, add the brown sugar, milk, egg, butter, and vanilla extract. Whisk until well combined.
- Add the dry mixture to the wet mixture, a little at a time. Mix until the ingredients are combined, but take care not to overmix.
- Fold in the carrot, pepitas, raisins, and candied ginger.
- Spoon the batter evenly into each well of the muffin tin, 3/4 of the way to the top.
- Bake in the middle rack for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool completely on a wire rack.
- When the muffins are completely cooled, drizzle with the glaze.
If you don't have pepitas, use chopped walnuts or sunflower seeds! No candied ginger? Add some extra raisins and a bit of ground ginger as seasoning.
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